Hunting Steaks

A delicious mushroom dish for any occasion!

Bistecche alla cacciatora (hunter style beef steaks).

Soak the mushrooms in lukewarm water for 30 minutes. Drain and squeeze well. Chop them coarsely with a chopping knife.

Remove the peel from the garlic cloves and chop them finely.

Preheat the oven to 80 degrees. Put a gratin plate in to preheat.

Heat half of the olive oil in a pan. Season the beef rump steaks with salt and pepper and roast them for 1 1/2 to 2 minutes on each side, depending on the desired cooking level. Put them into the preheated gratin dish and cook at 80 °C uncovered (!).

Add the remaining olive oil to the frying pan. Sauté the mushrooms, garlic and tomato puree in the pan until tender. Add the red wine. Coarsely chop the marjoram leaves and add with the juniper berries. Cook the sauce until it thickens. Season with salt and pepper.

Pour over the steaks.

Serve with new potatoes fried in olive oil, seasoned with fresh rosemary.

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